Description
This gluten-free green bean casserole has fresh green beans, creamy mushroom sauce, and crispy Parmesan onions. A delicious Thanksgiving side dish.
Ingredients
Units
Scale
Green Beans
- 1 1/2 pounds fresh green beans, trimmed and halved
- Kosher salt, for boiling water
- 2 tablespoons salted butter
- 8 ounces cremini mushrooms, sliced
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons gluten-free 1-to-1 flour or 1 tablespoon tapioca starch
- 1 cup gluten-free chicken or vegetable broth
- 1 cup whole milk
- 1 teaspoon gluten-free tamari
- 1 cup store-bought gluten-free crispy onions
- 1/3 cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F. Lightly butter or grease a 2½-quart baking dish.
- Bring a large pot of salted water to a boil. Add the green beans and cook for 4 minutes. Drain and rinse under very cold water to stop the cooking.
- Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook for 7–8 minutes, stirring occasionally, until deeply browned.
- Add the garlic, thyme, salt, and pepper. Cook for 30 seconds, until fragrant.
- Sprinkle the gluten-free flour over the mushrooms and cook for 1 minute, stirring. If using tapioca starch instead, whisk it with a little cold broth and add it with the remaining liquids.
- Slowly stir in the broth and milk. Add the tamari and simmer for 3–5 minutes, stirring occasionally, until the sauce is thick enough to coat the back of a spoon.
- Fold in the green beans and transfer everything to the prepared baking dish.
- In a small bowl, combine the gluten-free crispy onions and Parmesan. Scatter evenly over the casserole.
- Bake for 16–20 minutes, until the sauce is bubbling and the topping is golden brown. Let rest for a few minutes before serving.
- Prep Time: 20
- Cook Time: 30
- Category: Side Dish
- Method: Roasting, Sautéing
- Cuisine: American